West Indian Papaya Condiment

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West Indian Papaya Condiment Ingredients

1 Ripe papaya	1/2 ts Mustard powder
1 Yellow or orange fresh	1 ts Ground cumin
1 sm Red onion; diced - (3/4 cup)	1/4 c White wine vinegar
2 Garlic cloves; minced	1/2 ts Salt
1/2 ts Ground turmeric	1/4 ts Freshly-ground black pepper

Instructions for West Indian Papaya Condiment

Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth. Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks. Makes 1 1/2 cups. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups" Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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